If you’re looking for healthy homemade granola, this is the perfect recipe for you. It’s nutritious, low on sugar, vegan, simple to make, and totally irresistible. The nuts, oats, and buckwheat make it filling and full of flavor. The cinnamon, vanilla, and maple syrup give it a natural sweetness. The dried fruits add some extra juiciness and flavor. Don’t get scared about the long list of ingredients – the recipe is really simple, and you can play around with all the ingredients based on your own preferences.
The end result is healthy, absolutely delicious, and super crunchy blueberry granola clusters. Your dream granola!
The recipe is a modified version of the Ultimate Nutty Granola Clusters published in the book called Oh She Glows, by Angela Liddon. Our twist to it? We added some blueberry powder (also called bilberry powder) to boost its nutritional value with additional natural fibers, vitamins, and antioxidants.
Vegan, refined sugar-free, gluten-free
Homemade wild blueberry granola
Makes 18 servings (1/3 cup or 75mL each)
Preparation time: 15 minutes
Total time: 60 minutes
1 cup (240 mL) whole raw almonds
1/2 cup (120 mL) raw walnut halves or pieces
3/4 cup (180 mL) rolled oats
1/2 cup (120 mL) raw buckwheat groats (not roasted Kasha)
2/3 cup (160 mL) mixed dried fruit (such as apricots, cherries, cranberries, raisins)
1/2 cup (120 mL) raw pumpkin seeds
1/4 cup (60 mL) raw sunflower seeds
1/3 cup (80 mL) unsweetened coconut flakes
2 teaspoons ground cinnamon
2 teaspoons Arctic Flavors wild blueberry powder
1/4 teaspoon fine-grain salt
1/4 cup plus 1 tablespoon (90mL in total) maple syrup
1/4 cup canola oil or melted coconut oil
2 teaspoons vanilla extract
- Pre-heat the oven to 140C (275F). Line a large rimmed baking sheet with parchment paper.
- Place 1/2 cup (120 mL) of the almonds into a food processor and process for about 10 seconds, until the almonds are fine, like the sand. Transfer the almonds to a large mixing bowl.
- In the food processor add the remaining 1/2 cup (120 mL) almonds and all of the walnuts and process for about 5 seconds, until chopped into big chunks. The texture should be a mix of fine powder and big pieces. Add the mixture to the bowl with the almonds.
- Add the rest of the dry ingredients in the bowl: oats, buckwheat, dried fruit, pumpkin seeds, sunflower seeds, coconut, wild blueberry powder, cinnamon, and salt. Mix well.
- Add the maple syrup, oil, and vanilla to the bowl and mix until well combined.
- With a spatula, spread the granola into a 1 cm (1/2 inch) thick layer on the prepared baking sheet and gently press down to compact it slightly.
- Bake for 20 minutes, then rotate the pan 180 degrees and bake for another 18 to 25 minutes more, or until the granola is lightly golden on the bottom and firm to the touch. You can try the texture with a spoon.
- Cool the blueberry granola on the pan for at least 1 hour before breaking it into clusters.
- Store the blueberry granola in a jar at room temperature or fridge for 2 to 3 weeks.
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